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Strawberry Almond Olive Oil Traybake

225 gm sugar 

4 large Harvest Haven eggs 

240 ml Bioitalia olive oil 

1 tsp almond extract 

Zest of an orange 

200 gm all purpose flour 

2 1/2 tsp baking powder 

1/2 tsp salt 

40 gm ground almonds 

250 gm Harvest Haven strawberries, thawed 

1/4 cup flaked almonds 

Icing sugar to dust

 

In a bowl, sift together flour, salt and baking powder and keep aside. 

In a separate bowl, whisk eggs and sugar together, until they start to look pale and creamy (around 5 minutes). 

Add in the oil and almond extract and orange zest to egg mixture and beat well to incorporate.

Sift the flour and then almond powder into the egg mixture and mix with a rubber spatula, until the flour is all incorporated, ensuring not to over mix.

Line a 20 cm x 20 cm x 5 cm pan with parchment paper and pour the batter into the pan.

Tuck in the cut strawberries loosely into the batter. Sprinkle the flaked almonds on top.

Bake the cake in 180 C preheated oven for about 40-45 minutes, until the skewer inserted in the middle of the cake comes out clean.

Let the cake cool in the tin. Once completely cooled, cut it into 16 squares and dust with some icing sugar on the top.



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